Pure & Simple: A Natural Food Way of Life by Naessens Pascale

Author:Naessens, Pascale [Naessens, Pascale]
Language: eng
Format: epub, azw3
Publisher: Harry N. Abrams
Published: 2017-04-03T16:00:00+00:00

SERVES

2

PREPARATION

15 minutes

COOKING TIME

30 minutes

1 red bell pepper

3 garlic cloves

2 (14-ounce/400-g) cans whole peeled tomatoes

1 cup (240 ml) red wine

5 ounces (140 g) salmon fillet

5 ounces (140 g) firm white-fleshed fish fillet

7 ounces (198 g) mussels

6 large shrimp

1 bunch flat-leaf parsley

Seed and dice the bell pepper. Mince the garlic. Pour a generous glug of olive oil into a large deep pot, add the garlic and bell pepper, and cook over medium-high heat until soft. Add the tomatoes, wine, and 1 cup (240 ml) water. Cover and cook for about 15 minutes.

Meanwhile, cut the fish into large pieces; rinse the mussels, and peel and devein the shrimp, leaving the tails on. Add the fish, shrimp, and mussels to the soup; cover and simmer for 10 minutes more. Check for mussels that have not opened and discard them.

Chop the parsley and sprinkle it over the soup, then serve.

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